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I used to cut myself incredibly badly on the regular while I was cooking and then I had to go on blood thinners for a bit and it turns out I just hadn't been paying attention. it basically hasn't happened since. 
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Dec 28, 2022 00:03
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i just wasted a whole bunch of irish butter, some egg whites, and loads of sugar trying to follow this one cake recipe's instructions for a meringue buttercream. it was pretty poorly written honestly, and it tasted like marshmellow syrup, bleh. at least i did manage to ace the triple decker chocolate cake with homemade blackberry jam and ganache. loving hate making cakes, still. anybody got an icing recipe that's on the subtle side and takes food coloring well?
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Dec 28, 2022 01:42
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Atticus_1354 posted:Sorry that doesn't even come close to the worst goon story about eyeballing drugs. Alcohol burns aren't that bad, really, unless it's a truly impressive amount of alcohol - it burns very quickly. Sugar/caramel/candy burns however...ouch.
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Dec 28, 2022 04:33
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Eat This Glob posted:a ranch dip made with sour cream which was in need of being thrown out. I cooked up a big pan full of garbage
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Dec 28, 2022 09:48
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Rythe posted:I found out my best friend makes her turkey gravy by taking the drippings and stirring flour into it and straining out the lumps. I banned her, in her own house from making gravy and did a quick lesson on what the hell a roux is and how important that concept is to everything. I'll blow her mind with a corn starch slurry next. I came here with my greatest cooking error. When I was in my twenties, I made persimmon pudding ... and forgot the sugar.
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Dec 29, 2022 21:24
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I have made more than one rhubarb pie without sugar. It's uh, tart.
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Dec 30, 2022 06:28
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That is every fruit pie or crumble my grandmother ever made, but she left out the sugar by choice so that people could 'taste the fruit'. Apple wasn't too bad. Rhubarb or gooseberry was inedibile without sugar. She used to have a small pot of sugar on the table for people to add, just like people normally have for salt and pepper. Nostalgia for my grandmother's cooking is not something I have ever experienced.
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Dec 30, 2022 20:00
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I don't add sugar to stewed fruit, and have only rarely regretted it.
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Dec 30, 2022 20:36
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Mr. Squishy posted:I don't add sugar to stewed fruit, and have only rarely regretted it. That's fine, rhubarb is a vegetable, so you can keep your streak going while making something that actually tastes good.
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Dec 30, 2022 22:28
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I fermented rubharb for a year. Don't recommend it. Short term is fine.
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Dec 31, 2022 00:41
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Submarine Sandpaper posted:I fermented rubharb for a year. Don't recommend it. Short term is fine. Uh...on purpose??
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Dec 31, 2022 02:20
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Set it and forget it!!
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Dec 31, 2022 05:40
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pro tip anything that you find rotting you can call a fermentation experiment, works every time
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Dec 31, 2022 08:13
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Eat This Glob posted:I was having my first Christmas with my new girlfriend this year, and she knocked it out of the park - crab boil with twice as much crab legs in shells as anyone could eat. reminds me of the time i was cooking dinner for family friends. their kids really liked potatoes au gratin so after i sliced up the potatoes and chucked them into the casserole dish i fished around in their fridge for the rest of what i needed. no butter, but i did see a tub of country crock that was half-full, and while i don't use margarine in my own cooking i decided i just had to live off the land so i scooped a bunch out, slopped it into the potatoes, and continued assembly. it looked great coming out of the oven until i took a bite. it was tart. sweet. lemony. it wasn't margarine in that margarine tub, it was thick lemon pudding. one of their kids loved it so much they still eat it to this day. so i guess it could have been worse!
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Dec 31, 2022 11:21
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Lady Demelza posted:That is every fruit pie or crumble my grandmother ever made, but she left out the sugar by choice so that people could 'taste the fruit'. Apple wasn't too bad. Rhubarb or gooseberry was inedibile without sugar. She used to have a small pot of sugar on the table for people to add, just like people normally have for salt and pepper. My grandmother's lemon meringue pies were also non traditional. Apparently she just preferred a curd so loose that you needed a spoon to eat it, because all of them turned out soupy. No one else in the family makes lemon meringue pies like that, she was the only one. We're not missing it.
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Dec 31, 2022 15:36
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Lady Demelza posted:That is every fruit pie or crumble my grandmother ever made, but she left out the sugar by choice so that people could 'taste the fruit'. Apple wasn't too bad. Rhubarb or gooseberry was inedibile without sugar. She used to have a small pot of sugar on the table for people to add, just like people normally have for salt and pepper. IIRC there was an anecdote in one of the Little House on the Prairie books where Laura, being new at being a housewife, screws up and makes a pie without sugar (I don't remember what fruit but it may well have been rhubarb) and then men at the table, in the name of politeness, praise her for allowing them to choose their own level of sweetness (as they spoon sugar into their slices).
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Dec 31, 2022 16:04
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EightFlyingCars posted:it looked great coming out of the oven until i took a bite. it was tart. sweet. lemony. it wasn't margarine in that margarine tub, it was thick lemon pudding. That is weird enough that I kinda want to try and make it myself
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Dec 31, 2022 16:29
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In my house growing up, if it said Country Crock, Cool Whip, you had very small chance of actually finding that given item in there. My mom didn't hold with microwaves, so nothing had to be microwave safe. Why would you pay money for a Tupperware container, when they gave them away when you bought other things? I got my first microwave at age 28. I still used it so rarely that I occasionally forgot I put food in it, until days later playing 'find that smell'.
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Dec 31, 2022 17:04
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Arkhamina posted:I got my first microwave at age 28. I still used it so rarely that I occasionally forgot I put food in it, until days later playing 'find that smell'.  i dont use my toaster oven very often but ive never forgotten i was cooking in it
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Jan 3, 2023 07:37
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Minor cockup this time, but I apparently oversalted the hash I made for dinner tonight. It's fine, I'll still eat it - I just prefer less salty foods and usually succeed at that. It's more that it's a very basic one, rather than a major one.
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Jan 4, 2023 01:30
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Shooting Blanks posted:I apparently oversalted the hash I made for dinner tonight. I neglected to rinse the beef more than a simple splash to remove the darkest red liquid. It was salty. Very salty. It tasted less like beef in brine than brine with beef colouring and a slightly beefy aftertaste. I ate it, slowly over about a week, making different side-dishes (completely without any salt) each subsequent evening.
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Jan 4, 2023 02:00
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I grew up in New England and ate this often. The thing is, you can prepare it different ways: roasting or a dry prep, rinse that sucker. Boil prep? No rinse! It should be boiling in a big pot (I use one that will easily boil 10lbs of potatoes. ) The large amount of water will help osmotically draw out salt, and also salts and seasons the cabbage, carrots, potatoes.
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Jan 4, 2023 16:49
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The bucket version usually still comes in its corning brine as a long-term preservative, and that could use a thorough rinse even if being boiled, not even so much for flavor as to prevent nitrite poisoning. The vacuum-packed versions sold in the US already had it done, and their packing liquid is a bit of the rinse water.
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Jan 4, 2023 23:11
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Good to know! I don't think I have seen the bucket...
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Jan 5, 2023 23:37
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At least in my experience, in the US it's entirely a backwoods smokehouse thing. But yeah, there's gonna be over a pound of salt and a couple-few tablespoons of saltpeter (or analogues) floating around in that slightly-bigger-than-a-milkjug bucket; it's dark and thick to the extent that it starts to look like a spiced rum, and it's universally recommended to give the meat a good wash and dispose of the liquid.
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Jan 7, 2023 03:43
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Chard posted:
It's not a matter of forgetting that you were cooking something in it. My ex used to use the microwave as a place to store food - usually leftovers, or a plate of something that was being saved for someone else. Leftover fried chickenwas the most common thing they stored in there. I think the logic was that putting it in the fridge would make the breading soggy faster. I can at least agree that storing leftover fries in the microwave results in them remaining edible for a bit longer than putting them in the fridge would, but I was pretty vocal about not liking that they weren't storing meat safely.
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Jan 8, 2023 21:45
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tinytort posted:Leftover fried chickenwas the most common thing they stored in there. I think the logic was that putting it in the fridge would make the breading soggy faster. I've had good luck with putting it in a zip-top bag and putting a folder paper towel on top. on-topic: I was letting some bread rise in the oven and turned the elements on for just 30 seconds. and then another 10 minutes beyond that. whoops. not the first time I've done that.
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Jan 8, 2023 21:58
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I'm so scared of turning on the oven while proofing bread I tape an angry message complete with a little angry face, over the controls. It hasn't happened (yet)
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Jan 9, 2023 01:34
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 i forgot the glaze 
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Jan 12, 2023 20:43
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What is it? Looks like some funky bread shaped like a dick. Would eat it even if dick shaped of course. What is it supposed to look like?
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Jan 12, 2023 21:20
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A cooking cock up, that’s for sure
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Jan 12, 2023 23:36
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Paprika ≠ cayenne
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Jan 13, 2023 01:11
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Dunno-Lars posted:What is it? Looks like some funky bread shaped like a dick. Would eat it even if dick shaped of course. What is it supposed to look like? It's a dickface *turns monitor on*
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Jan 13, 2023 01:23
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Phil Moscowitz posted:Paprika ≠ cayenne A while back I grilled a spatchpenised chicken, coating it liberally with cajun seasoning. Or so I thought. I like heat (within reason), so I used a good bit - a perfect amount for me, had it been cajun. With straight cayenne, it wasn't good. It wasn't inedible, but a lot of people would disagree.
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Jan 18, 2023 02:51
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JoshGuitar posted:A while back I grilled a spatchpenised chicken, coating it liberally with cajun seasoning. Or so I thought. I like heat (within reason), so I used a good bit - a perfect amount for me, had it been cajun. With straight cayenne, it wasn't good. It wasn't inedible, but a lot of people would disagree. lol. was it at least salted? literally just straight cayenne and nothing else?
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Jan 18, 2023 04:03
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Dunno-Lars posted:What is it? Looks like some funky bread shaped like a dick. Would eat it even if dick shaped of course. What is it supposed to look like? it's Christopsomo! off Peter Reinhart's The Bread Baker's Apprentice. the intended shape involved these two ropes laid over the top crisscrossing each other, with the overhangs split and rolled up into what here looks like cock n balls. it looked normal from every other angle notes from that experience: -always use more dried figs. they are real good -if the recipe looks perfectly baked 10 minutes in put some foil on that thing -bigger is not always better. small loafs could have worked too
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Jan 18, 2023 04:19
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Borsche69 posted:lol. was it at least salted? literally just straight cayenne and nothing else? I think I started off with salt, pepper, and a smaller amount of cajun that was actual cajun. Then when it was almost done I wanted to hit it with a good bit of cajun to finish, and grabbed the wrong jar. So it scorched the entire length of my digestive system, but at least it wasn't underseasoned  .
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Jan 18, 2023 14:38
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Ages ago but I'm suddenly reminded of the time I was making garlic mashed potatoes and accidently used four bulbs of garlic instead of four cloves. I thought it was still edible. My then-girlfriend now-wife declined to have any more after a few bites and I had to finish the pot myself over the course of the next week. On the one hand I'm an idiot mistaking bulbs for cloves. On the other hand, just four fuckin cloves for an entire pot of garlic mashed potatoes? Come the gently caress on, recipe. Quiet Feet fucked around with this message at 15:55 on Jan 19, 2023 |
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Jan 19, 2023 15:35
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Quiet Feet posted:Ages ago but I'm suddenly reminded of the time I was making garlic mashed potatoes and accidently used four bulbs of garlic instead of four cloves. You were approaching the correct amount of garlic
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Jan 19, 2023 15:42
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I always double whatever recipes say for garlic. At least.
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Jan 19, 2023 16:18
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